It is made with lean pork, to which is added some streaky and fatty meat, cut into small pieces (in pieces of 2 to 3 cm). The seasoning is made with salt, whole or chopped garlic, paprika and red pepper sauce, white wine and/or vinegar. The chopped maturation takes 3 to 7 days, taking care every day to stir it with a wooden spoon or knead it, at the same time that the seasonings are rectified. Fresh pork intestines are stuffed (previously washed and seasoned with salt and slices of orange or lemon). They dry for 15 to 20 days in a traditional smokehouse with holm oak wood. Subsequently, they are dipped in oil or olive oil.